{"id":2993,"date":"2023-02-15T18:08:26","date_gmt":"2023-02-15T23:08:26","guid":{"rendered":"https:\/\/pierrejean.com\/atable\/?p=2993"},"modified":"2023-02-20T15:07:15","modified_gmt":"2023-02-20T20:07:15","slug":"ciabatta-2","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/ciabatta-2\/","title":{"rendered":"Ciabatta"},"content":{"rendered":"<div class=\"wp-block-image\"><figure class=\"alignright size-large is-resized eplus-wrapper eplus-styles-uid-2c41fb\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"2994\" data-permalink=\"https:\/\/pierrejean.com\/atable\/ciabatta-2\/img_7099\/\" data-orig-file=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-scaled.jpeg\" data-orig-size=\"1920,2560\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"IMG_7099\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-525x700.jpeg\" src=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-525x700.jpeg\" alt=\"\" class=\"wp-image-2994\" width=\"314\" height=\"419\" srcset=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-525x700.jpeg 525w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-338x450.jpeg 338w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-768x1024.jpeg 768w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-1152x1536.jpeg 1152w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-1536x2048.jpeg 1536w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 314px) 100vw, 314px\" \/><\/figure><\/div>\n\n\n<h2 class=\"eplus-wrapper wp-block-heading\">BIGA<\/h2>\n\n\n<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-cbdb1b\">\n<li class=\" eplus-wrapper\">175g d&#8217;eau chaude (86F\/30C)<\/li>\n\n\n\n<li class=\" eplus-wrapper\">1\/4 c. \u00e0 th\u00e9 de levure instantan\u00e9e<\/li>\n\n\n\n<li class=\" eplus-wrapper\">225g de farine <\/li>\n<\/ul>\n\n\n<p class=\" eplus-wrapper\">Ajouter l&#8217;eau, la levure et la farine dans un r\u00e9cipient \u00e0 bords hauts et m\u00e9langer jusqu&#8217;\u00e0 ce qu&#8217;il ne reste plus de grumeaux de farine. Laissez fermenter \u00e0 temp\u00e9rature ambiante pendant 6-24 heures.<\/p>\n\n\n\n<h2 class=\"eplus-wrapper wp-block-heading\">AUTOLYSE<\/h2>\n\n\n<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-c1743d\">\n<li class=\" eplus-wrapper\">180g ou 3\/4c d&#8217;eau chaude (86F\/30C)<\/li>\n\n\n\n<li class=\" eplus-wrapper\">250g ou 2c de farine AP (11,7% de prot\u00e9ines)<\/li>\n<\/ul>\n\n\n<p class=\" eplus-wrapper\">Dans le bol d&#8217;un batteur sur socle \u00e9quip\u00e9 d&#8217;un crochet \u00e0 p\u00e2te, m\u00e9langez votre Autolyse (eau et farine) \u00e0 basse vitesse jusqu&#8217;\u00e0 ce qu&#8217;ils soient combin\u00e9s. Couvrez avec une serviette et laissez reposer pendant 30 minutes.<\/p>\n\n\n\n<h2 class=\"eplus-wrapper wp-block-heading\">M\u00c9LANGE FINAL<\/h2>\n\n\n<ul class=\"eplus-wrapper wp-block-list eplus-styles-uid-21e3de\">\n<li class=\" eplus-wrapper\">40g  d&#8217;eau chaude (86F\/30C)<\/li>\n\n\n\n<li class=\" eplus-wrapper\">5g de levure instantan\u00e9e<\/li>\n\n\n\n<li class=\" eplus-wrapper\">10 g de sel<\/li>\n\n\n\n<li class=\" eplus-wrapper\">Tout le biga <\/li>\n<\/ul>\n\n\n<p class=\" eplus-wrapper\">Ajoutez l&#8217;eau chaude, la levure, le sel et le biga \u00e0 votre autolyse et m\u00e9langez \u00e0 basse vitesse pendant 3 minutes. Augmentez la vitesse \u00e0 haute intensit\u00e9 et m\u00e9langez pendant 5 minutes suppl\u00e9mentaires. Lorsque la p\u00e2te est suffisamment m\u00e9lang\u00e9e, elle doit se d\u00e9gager du bol et commencer \u00e0 devenir brillante.&nbsp;<\/p>\n\n\n\n<h2 class=\"eplus-wrapper wp-block-heading\">FERMENTER ET FA\u00c7ONNER<\/h2>\n\n\n\n<p class=\" eplus-wrapper\">Transf\u00e9rer la p\u00e2te dans un bol huil\u00e9. Couvrir et laisser fermenter \u00e0 temp\u00e9rature ambiante pendant 30 minutes. Faites un pliage de renforcement Couvrir \u00e0 nouveau et laisser reposer \u00e0 temp\u00e9rature ambiante pendant encore 30 minutes. Laminez la p\u00e2te (cela remplace un deuxi\u00e8me \u00e9tirement et un pliage). Apr\u00e8s le laminage, remettez la p\u00e2te dans le bol, c\u00f4t\u00e9 couture vers le bas, couvrez et laissez fermenter \u00e0 temp\u00e9rature ambiante pendant 1 heure. La p\u00e2te doit \u00eatre gazeuse et vivante \u00e0 ce stade.&nbsp;<\/p>\n\n\n\n<p class=\" eplus-wrapper\">Fariner g\u00e9n\u00e9reusement le plan de travail et la p\u00e2te. Donner une forme carr\u00e9e \u00e0 la p\u00e2te.<\/p>\n\n\n\n<p class=\" eplus-wrapper\">Pr\u00e9parez un morceau de papier sulfuris\u00e9 plus grand que votre plaque de p\u00e2te ciabatta en le farinant g\u00e9n\u00e9reusement. Couper la p\u00e2te en deux rectangles \u00e9gaux et les transf\u00e9rer d\u00e9licatement sur le papier sulfuris\u00e9. Couvrir et laisser reposer \u00e0 temp\u00e9rature ambiante pendant 30 minutes.&nbsp;<\/p>\n\n\n\n<h2 class=\"eplus-wrapper wp-block-heading\">CUISSON&nbsp;<\/h2>\n\n\n\n<p class=\" eplus-wrapper\">Pr\u00e9chauffer le four \u00e0 500F\/260c<\/p>\n\n\n\n<p class=\" eplus-wrapper\">Faire glisser les ciabatta sur la plaque et mettre de l&#8217;eau bouillante pour faire de la vapeur. Couvrir les pains avec un plat r\u00e9utilisable, <\/p>\n\n\n\n<p class=\" eplus-wrapper\">baisser le feu \u00e0 480F\/248C et cuire pendant 12 min. <\/p>\n\n\n\n<p class=\" eplus-wrapper\">Retirer la plaque d&#8217;aluminium et poursuivre la cuisson pendant 13-15 minutes jusqu&#8217;\u00e0 ce que la cro\u00fbte soit d&#8217;un brun dor\u00e9 profond.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large eplus-wrapper\"><img loading=\"lazy\" decoding=\"async\" width=\"525\" height=\"700\" data-attachment-id=\"2994\" data-permalink=\"https:\/\/pierrejean.com\/atable\/ciabatta-2\/img_7099\/\" data-orig-file=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-scaled.jpeg\" data-orig-size=\"1920,2560\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"IMG_7099\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-525x700.jpeg\" src=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-525x700.jpeg\" alt=\"\" class=\"wp-image-2994\" srcset=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-525x700.jpeg 525w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-338x450.jpeg 338w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-768x1024.jpeg 768w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-1152x1536.jpeg 1152w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-1536x2048.jpeg 1536w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 525px) 100vw, 525px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>BIGA Ajouter l&#8217;eau, la levure et la farine dans un r\u00e9cipient \u00e0 bords hauts et m\u00e9langer jusqu&#8217;\u00e0 ce qu&#8217;il ne reste plus de grumeaux de farine. Laissez fermenter \u00e0 temp\u00e9rature ambiante pendant 6-24 heures. AUTOLYSE Dans le bol d&#8217;un batteur sur socle \u00e9quip\u00e9 d&#8217;un crochet&nbsp;<a class=\"read-more\" href=\"https:\/\/pierrejean.com\/atable\/ciabatta-2\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":2994,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"editor_plus_copied_stylings":"{}","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[168,169],"tags":[],"class_list":["post-2993","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boulangerie","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2023\/02\/IMG_7099-scaled.jpeg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-Mh","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/comments?post=2993"}],"version-history":[{"count":4,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2993\/revisions"}],"predecessor-version":[{"id":3036,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/2993\/revisions\/3036"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media\/2994"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=2993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=2993"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=2993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}